BREAD AND PASTRY PRODUCTION TRAINING SKILLS MANUAL 0

Module:
Discuss and demonstrate the Fundamentals of Baking

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Introduction

Course Description

This course is designed to enhance the knowledge, skills and attitude in bread and
pastry production to prepare and present desserts; prepare and display petit fours in accordance with
industry standards.

Grooming and Uniform Standards

Grooming is the combination of style and discipline to project an image of an of organization’s

culture and ethics to the guest. It also enhances the personality of an employee, character of an
organization and value of the staffs as well.

Rules to Follow:

 Hair must be clean, well-groomed and simply arranged. Multi-colored or unnatural colored
hairs are not encouraged.
 Hair longer than jaw line is to be tied neatly into a bun & a plain black net to be tied around
the same. No fringe hairstyle is permitted.
 Applying make-up is highly discourage.
 Fingernails should be filed and kept clean.
 The length of fingernails must not exceed 3-4mm beyond the fingertips. Nail polish is not
allowed.
 For men, mustaches must be removed.
 Remove jewelry such as rings, bracelets and any visible pierce on your face.
 Wear complete prescribed chef uniform (must be clean, neat-looking and not crumpled or
torn).

Personal Hygiene- Hand Washing

 Proper hand washing techniques should be carried out and bear in mind when hand washing.
 Familiarize yourself with the location of the hand wash sink.
 Wash hands when returning from the dish room, when switching from clearing/cleaning to
serving e.g. bussing a table and then serving coffee.

Safety and Security Procedures

Safety and security is important to all of us, especially in the workplace. It is part of your
responsibility to create and contribute to a safe work environment. With awareness and knowledge of
safe work practices, you will help prevent accidents and Identify potential hazards at work.

Emergency Procedures

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For your safety, know several ways to evacuate your work area and the location of the closest
fire extinguisher, fire alarm station and house phone. Remember that being aware of your
environment and coming to school healthy and well rested will help you reduce workplace accidents.
You must report all accidents to your teacher/ laboratory supervisor immediately.

Creating and Contributing to Safe Work Environment

We all play a role in creating and contributing to a safe work environment. There are several
things you can do to ensure a safe environment for you, your groupmates and classmates as well.

Maintain a Clean Work Environment

Make sure that trash or wasted is placed in the proper waste container. Do not store materials against
door or exits or where they may block an aisle. If you see a piece of garbage on the floor, dispose of it
appropriately.

Waste Management

Waste management is the collection, transport, processing or disposal, managing and

monitoring of waste materials. The term usually relates to materials produced by human activity, and
the process is generally undertaken to reduce their effect on health, the environment or aesthetics.

Waste management procedures and techniques:

 Waste avoidance is engaging in activity that prevents generation of waste. Waste segregation
is the process of dividing garbage and waste products in an effort to reduce, re – use and
recycle materials.
 Waste reduction is the minimization of wasteful consumption of goods.
 Re-use is the process of recovering materials intended for some purpose
without changing their physical and chemical appearance.
 Recycling is the treatment of waste materials through a process of making them suitable for
beneficial use and for other purposes.
 Composting is the controlled decomposition of organic matter by microorganism mainly
bacteria and fungi into a humus like product.
 Waste disposal refers to the proper discharge of any solid waste into or any land.

Clean Up Spills

If you spill something on the floor, or notice a spill as you are working, clean it up immediately. Use
“wet Floor” signs to alert group mates or classmates of a spill on the floor.

Use Chemicals Safely

Be careful with any chemicals you use in your laboratory. Learn to read labels of chemically
contained containers.

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Practice Safe Lifting

When picking up an object, plan your lift. See if you will be able to lift the object yourself or
if you will need assistance from a classmate. Bend at knees and lift with your legs, not your back. If
something feels too heavy, do not lift it and ask for assistance. Never carry something that interferes
with your line of sight. Make sure equipment is in good working order.

Lesson 1: INTRODUCTION TO BAKING

BAKINGis the process of cooking food by indirect heat or dry heat in a confined space usually in an
oven using gas, electricity, charcoal or wood at a temperature from 250˚F to 400˚F. It is considered to
be the best method of cooking to retain the nutrition value of food.

HISTORY OF BAKING

Stone Age
 Swiss Lake Dwellers, more than 8,000 years ago, learned to mix flour and water which they
cooked on heated stones.
 The Babylonians, Chileans, Assyrians and Egyptians had used the same procedure of
breaking bread.
 Royal Egyptian household discovered accidentally that the dough when set aside flowed and
expanded. Since then bread was baked in this manner in 17th century.

Baking in Greece
• Slaves started public bakeries somewhere in Greece 300-200 BC and was took over by
Romans.It was said that the quality of baked product then was comparable to the quality of
baked products today.

Baking in America
• In 1604, baking was brought to America by the Jamestown colonists. The industry flourished
with the country in the last half of the 19th century. Construction of ovens and mixing troughs
was much improved. A variety of baked products came out. Other baked products such as
cakes and pies, biscuits, crackers and cookies were introduced. Wheat and baked products
were shipped and introduced to the East.

Baking in the Philippines

• American occupation brought in flour. In 1958, the first Philippine flour mill became
operational. Wheat, instead of flour was brought to the country. For several years, the
Philippines depended upon the U. S. for wheat supply.
• In 1962, the U. S. Wheat Associates, Inc. came to the Philippines not only to market wheat
but also to improve the baking industry. From 1976 to 1985, eight flour mills were established
in different parts of the country. Since then, the industry has provided a means of livelihood
for many Filipinos.
• Schools have included the offering of baking courses in the curriculum.

Factors that contribute to successful baking

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1. Have a genuine desire for baking.

2. Understand the properties and characteristics of your ingredients.
3. Know the correct methods/ techniques in mixing batters and dough according to the desired
products.
4. Use good quality ingredients.
5. Use standardized recipes - means the recipes have been tried and tested as to method of
mixing proportion of ingredients used and the expected quality of the bake products;
Following correct baking procedure
6. Measure or weigh ingredients accurately.
7. The use of appropriate tools and baking utensils. Use the right size and kind of pans.
8. Follow the correct temperature and baking time.

Common Malpractice in baking

1. Inaccurate measurement
2. Wrong hand mixing technique
3. Substitution of quality ingredients
4. Use of inappropriate tools and utensils
5. Failure to follow the correct temperature and baking time

BAKING TERMS/TERMINOLOGY

Objectives:
At the end of this lesson, a student should be able to:
Explain the meaning of technical terms used in baking.

• Bake - To cook in an oven with dry heat. The oven should always be heated for 10 to 15
minutes before baking.
• Baking blind - This is the process of partially or fully baking a pastry case in the oven
without the filling. Line a tart tin with pastry, cover it with greaseproof paper and weigh it
down with ceramic baking beans or dried chickpeas, beans or lentils. Baking blind is ideal if
you have a no-cook filling, a filling that needs little cooking or is cooked at a low
temperature. It ensures a crisp finish.
• Batter - A mixture of flour, liquid, and other ingredients that is thin enough to pour.
• Beat - To thoroughly combine ingredients and incorporate air with a rapid, circular motion.
This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food
processor.
• Caramelize - To heat sugar until it is melted and brown. Caramelizing sugar gives it a
distinctive flavor.
• Combine - To stir together two or more ingredients until mixed.
• Cream - To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs,
until the mixture is smooth and fluffy.
• Crimp - To seal the edges of two layers of dough with the tines of a fork or your fingertips.
• Cut in - To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or
two knives in a scissors motion.

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• Dough - A soft, thick mixture of flour, liquids, fat, and other ingredients. Stiffened
• Drizzle - To drip a glaze or icing over food from the tines of a fork or the end of a spoon.
• Dust - To sprinkle lightly with sugar, flour, or cocoa.
• Fold in - To gently combine a heavier mixture with a more delicate substance, such as beaten
egg whites or whipped cream, without causing a loss of air.
• Glaze - To coat with a liquid, thin icing, or jelly before or after the food is cooked.
• Grate - To shred with a handheld grater or food processor.
• Grease - To rub fat on the surface of a pan or dish to prevent sticking.
• Icing - There are a number of different ways to ice a cake. Icing is a term used both for the
action of covering a cake and for the covering itself. Icing is sometimes called frosting,
particularly in American recipes.
Popular icings include:
• Glacé icing (icing sugar and water)
• Buttercream (icing sugar and softened butter)
• Cream cheese icingor frosting (icing sugar, cream cheese and butter)
• Fondant icing (a malleable icing made from ingredients including icing sugar, water and
glucose that can be rolled out. It's generally easier to buy this type of icing, also known as
ready-to-roll icing or regal ice)
• Royal icing (a glossy, runny icing that sets hard, made from icing sugar and egg whites)
• Knead - To fold, push and turn dough or other mixture to produce a smooth, elastic texture.
• Lukewarm - A temperature of about 105°F, which feels neither hot nor cold.
• Mix - To stir together two or more ingredients until they are thoroughly combined.
• Partially set - To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten
egg whites.
• Peel - To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also
refers to the skin or outer covering of a fruit or vegetable.
• Pre-heat oven - PREHEATING your oven and allowing it time to reach the correct
temperature before you put anything in it is possibly the single most important thing you can
do when you are baking. If you don’t preheat your oven the temperature won’t be hot enough
and the end result may be a heavy, undercooked mess – obviously a great reason to turn on
your oven as early as possible.
• Proof - To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid and
set it in a warm place for 5 to 10 minutes until it expands and becomes bubbly.
• Refrigerate - To chill in the refrigerator until a mixture is cool or until dough is firm.
• Rind - The skin or outer coating of such foods as citrus fruit or cheese.
• Rolling boil - To cook a mixture until the surface billows rather than bubbles.
• Sifting - This is the method of passing flour, cocoa or icing sugar through a sieve to remove
lumps and aerate it. Most cake recipes will suggest you sift these ingredients for best results.
• Softened - Margarine, butter, ice cream, or cream cheese that is in a state soft enough for easy
blending, but not melted.
• Soft peaks - Egg whites or whipping cream beaten to the stage where the mixture forms soft,
rounded peaks when the beaters are removed.
• Steam - To cook food on a rack or in a wire basket over boiling water.
• Stiff peaks - Egg whites beaten to the stage where the mixture will hold stiff, pointed peaks
when the beaters are removed.
• Stir - To combine ingredients with a spoon or whisk using a circular motion.

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• Toss - To mix lightly with a lifting motion, using two forks or spoons.
• Whip - To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in
order to lighten and increase the volume of the mixture.
• Zest - The colored outer peel of citrus fruit, which is used to add flavor. The zest is often
referred to as “grated peel” in recipes. To create zest, choose the diagonal-hole side of a box
grater (it will zest more cleanlythan if you use the nail-hole side) and rub lightly to avoid
getting the white pith, which is bitter. For broader strips of zest, use a swivel-blade peeler or a
sharp knife to cut away the peel.

BAKING TOOLS AND EQUIPMENT

NAME DESCRIPTION PICTURE

With a headspace above,

graduated into 1, ¾, 2/3, ½,
1/3, and ¼ used for measuring
Liquid Measuring Cup
liquid ingredients.

Usually made of stainless or

Individual Measuring Cups or plastic (in 1, ¼, ½, ¾ cups)
Dry Measuring Cups used for measuring dry
ingredients.

A tablespoon, teaspoon, one-

half teaspoon and one-fourth
teaspoon are used for
Measuring Spoon
measuring small quantities of
ingredients.

Used for weighing small

amounts of ingredients.
Weighing Scale

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Used for general mixing. They

should be large enough to
allow for easy mixing and for
Mixing Bowl
rising in case of yeast bread.

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Used to cream together butter

and sugar and for mixing batter
Wooden Spoon/ Mixing Spoon or dough.

Used to remove sticky

ingredients from measuring
cups and down the sided of the
Rubber Scraper
mixing bowl. It is also used to
turn batter in baking pans.

Used to remove foreign objects

of the flour, also used to
incorporate air into the flour
Flour Sifter and ensure accurate
measurement.

Used to flatten dough for bread,

biscuits and pastries. The
handle of the rolling pin should
Rolling Pin be comfortable to grasp and
should turn freely with plenty
of room for fingers.

Used for removing the skin of

fruits and vegetables.
Paring Knife

Used for chopping large

quantities of nuts, fruits, or
Kitchen Knife/ Chef’s Knife vegetables.

Used to removed muffins/

dough from pans. Spread
sandwich fillings, put icing on
Straight Spatula/Palette Knife
cakes and turn cookies.

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A broad- bladed implement

bent to keep the hand off hot
surfaces. It is used for turning
and lifting eggs, pan cakes and
meats on griddles, grills, sheet
Offset Spatula
pans like and also used to
scrape and clean griddles.

Needed in cutting sticky or

juicy foods. The scissors are
dipped in hot water
occasionally to prevent the
blades from sticking together.
Kitchen Shear/Scissor Also used for cutting fancy
coffee cakes and rolls.

Broad, rectangular stiff piece of

metal or plastic used to cut
pieces of dough and to scrape
Bench Scraper/Dough Cutter
workbenches.

Needed to prepare such

ingredients as cheese, and fresh
coconuts
Grater/Shredder

Citrus zesters are stainless steel

strips with tiny razor-sharp
edged holes. This tool can also
Citrus Zester
be used to finely grate
chocolate, hard cheeses, whole
nutmeg, and fresh ginger.
Used to form biscuits and
cookies into various shapes.

Biscuit or Cookie Cutter

Used to cut shortening in flour

when baking bread, biscuits
Pastry Blender and scones.

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Used to cut strips of dough.

The use of this utensil prevents
Pastry Wheel dough from being “dragged
along” the blade of a knife
when one is used.
A device with loops of
stainless steel wire fastened to
Wire Whip/ Whisk a handle.

A funnel-like or cone shape

cloth or plastic bag with an
open end that can be fitted
with metal or plastic tips of
varying sizes and designs used
Pastry Bag and Tips for shaping ,piping or
decorating with materials such
as cake icing, whipped cream
duchesse potatoes and soft
dough.

Used for greasing baking pans

and tops of pastry products.
Pastry Brush

Used to toss the flour

Fork mixture in pastries.

Used for beating eggs and

cream in a fast and efficient
Hand Mixer and Stand Mixer manner.

Used for cooling cakes and

other baked products without
Cake Rack/ Cooling Rack “steaming” the bottom crust.

Used to bake cookies, biscuit

Baking Sheet/ Cookie or Flat and breads on.
Sheet

Used in cooking meat and

vegetables as well as fillings
Sauce Pan
for pies, bread and other baked
products.

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Used for scalding milk and

cooking the filling for cakes so
Double Boiler that these do not get burned.

Used for gripping and lifting

foods, of which they are many
Tong forms adapted to their specific
use.

Used to cut bread and other

Bread Knife baked products.

Are paper or foil cups that are

used to line muffin or cupcake
pans. It holds the batter for
Paper Cups
easy release of baked cakes
from pans.

Used for grinding spice and

seeds.
Mortar and Pestle

Insulated fabric gloves used to

protect hands when handling
Oven Mitt/ Hot Pads hot items.

Give muffin their round

cupcake shape and uniform
Muffin Pan size. It is also used for baking
coffee cakes, clover leaf rolls
and puffs.
Used for baking cakes. They
come in different sizes and
shapes- round, square,
Cake Pans
rectangular, loaf shape, heart
shape and tube.

Deeper than a round pan and

with hollow center, it is
Tube-center Pan removable which is used to
bake chiffon type cakes.

A shallow rectangular pan

used for baking rolls.
Jelly roll Pan

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Round pan with scalloped

sides used for baking elegant
Bundt Pan and special cakes.

An oblong or rectangular pan

used to hold bread dough in
Loaf Pan
baking.

Are round, with deep, straight

sides and decorative ridges on
the outside. Smaller soufflé
dishes, also called ramekins,
Soufflé dishes
can also be used to bake
individual soufflés, custards,
bread puddings or crisps or
cobblers.
Also known as a cake stand,
makes frosting a cake, or more
elaborate cake decorating
Cake turntable easier. A cake turntable is like
a lazy Susan; it should sit on a
small pedestal and turn easily
without wobbling.
also known as baking paper, is
used to line baking sheets
before baking cookies,
Parchment Paper ensuring cookies that won’t
stick to the pan, lining cake
pans to allow cakes to slide; is
a baker’s secret weapon.
Used with propane/butane,
makes creating a caramelized
Kitchen torch topping on crème brulee. It is
also handy for browning
meringues and glazing tarts.

OVEN –Are the workhorses of the bakery and pastry shop and are essential for producing the bakery
products. Ovens are enclosed spaces in which food is heated, usually by hot air.

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The items to be baked either

on sheet pans or in the case of
some bread freestanding are
placed directly on the bottom,
Deck Oven or deck of oven. This is also
called STACK OVEN because
several may be stacked on top
of one another.

It is a large oven into which

entire racks full of sheet pans
can be wheeled for baking.

Rack Oven

The food is in motion while it

bakes. It’s a most common
types are a revolving oven, in
which its mechanism is like
that of a Ferris wheel. The
Mechanical Oven mechanical action eliminates
the problem of hot spots or
uneven baking because the
mechanism rotates throughout
the oven.

Contains fans that circulate the

air and distribute the heat
rapidly throughout the interior.
Convection Oven Strong forced air can distort
the shape of the productsmade
with batter and soft dough.

HOW TO LIGHT OR OPERATE AN OVEN?

Procedure:
1. Hold a lighted match or igniter safely near the burner tube of the oven.

2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired
oven temperature setting.

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REMINDER: Should the initial lighting fail, turn to its “OFF” position immediately and allow the
accumulated to be dispersed before re- ignition. Always close the oven door gently and with care.
Letting the door to slam may affect the rise of the cake being baked.

OVEN DO’S AND DONT’S

1. Do pre-heat the oven 15 to 20 minutes before baking.
2. Do put the oven rack at the center of the oven for proper heat distance.
3. Don’t let the pans touch the sides of the oven or touch each other.
4. Don’t put the pans one on top of the other when baking with 2 racks. Stagger them so heat
will circulate.
5. Don’t open the door until at least half of the baking time has passed. Do use an oven
thermometer to make sure you are baking at the proper temperature.
6. Do clean up any spill on the oven floor so they won’t burn when oven is used again.

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Activity 1 – How much have you learned?

I. Matching Type
Instruction: Match column A with column B. Write the letters only.

A B
_____1. Used for baking loaf bread a. wooden spoon
_____2. Has sloping sides used for mixing b. pastry blender
ingredients and comes in graduated
sizes
_____3. A stack oven c. mixing bowls
_____4. Used for cutting biscuits or doughnuts d. pastry wheel
_____5. Used to hold ingredients together e. spatula
_____6. It is also called mixing spoon f. egg beater
_____7. Used for cutting fat with flour in g. doughnut cutter
the preparation of pies and pastries
_____8. Used for beating eggs or whipping cream h. deck oven
_____9. Used for cutting dough when making i. loaf pan
pastries
_____10. Used for icing cakes j. utility tray

II. Instruction: Unscramble the scrambled word/s.

1. INKGAB =__________________
2. MEALRIAZCE =__________________
3. CRMAE =__________________
4. EBNLD =__________________
5. INKLERPS =__________________
6. ONVE =__________________
7. EDRZILZ =__________________
8. CEONMIB =__________________
9. EGZLA =__________________
10. TUBTERCMREA =__________________
11. NAEKD =__________________
12. XIM =__________________
13. SGINFIT =__________________
14. MEATS =__________________
15. PHIW =__________________
16. SETZ =__________________
17. REETFARRIGE =__________________
18. BKAIGN RPEODW =__________________
19. LINORGL INP =__________________
20. TNAOBOLPSE =__________________

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Lesson 2: BAKING INGREDIENTS AND THEIR USES

BASIC INGREDIENTS

FLOUR AS FOUNDATION
Flour is a finely ground meal or powdery product obtained from milling cereal grains, root
crops, starchy vegetables and other foods. There are different kinds of flour depending on the raw
materials used such as rice flour, potato flour, soya flour, cassava flour and several others.

The protein content of flour is called gluten exist in dry form. Gluten is responsible for the
tough, rubbery and elastic property when flour is mixed with water and other liquids. Gluten is
composed of approximately equal proportions of glutenin and gliadin. Glutenin gives the dough
strength to hold leavening gases and determines the structure of the bakes products. Gliadin gives
elastic or stretching properties of gluten.

FLOUR
- the main or framework of baked products
- contributes color, texture and flavor
- improve the nutritive value
- use for various cooking products like thickening agent, binding, dredging and stiffening agent

Types of Flour:
a. Bread Flour – BF (Hard Wheat)
- Strong Flour or First Class Flour
- contains 12% or more gluten
- Used in breads, rolls and almost all yeast-raised dough production because of its high
protein content.
- When rubbed between fingers it feels rough or sandy, dry and granular
- Has a creamy color.
- When pressed together, does not lump easily.

b. All-Purpose Flour – APF (Semi Hard Wheat)

- Family Flour or General Flour and sometimes referred to as Pastry Flour.
- contains 10 to 12% gluten and it is used in almost all bakery goods from breads,
pastries, cookies and cakes
- good substitute for bread flour or cake flour
- if used for bread, it needs more kneading and less mixing to prevent gluten
development
- when you rub it between your fingers it feels smooth and if pressed hardly on your
hands, it holds its shape.

c. Cake Flour – CF (Soft Wheat)

- Soft Flour
- 10% or less gluten
- used in cakes, cookies and other baked goods that need little or no gluten at all
- its color is usually white and it feels glossy and smooth like powder

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- clumps a bit and tends to hold its shape if pressed with your hands
- whiter than bread and all-purpose flour.

d. Other types- rye, buckwheat, corn flour and others are often used only for specialized
types of baking. Each imparts a distinct quality to the finished product.

e. Durum flour – it is usually enriched and used to make noodles

f. Self-rising flour– basically ordinary all-purpose flour that has baking powder and salt
added to it.

LIQUID INGREDIENTS

- act as emulsifying agents for cakes when beaten stiff and folded into the flour mixture
- they help hold gas to increase the volume and tenderness of baked products

1. Water
- it helps disperse other ingredients
- the cheapest among all liquid ingredients
- used to hold the batter or dough together and to blend all the ingredients
2. Milk
- gives delightful aroma
- provides improve nutrition, flavour and eating quality
- helps improve color of the crust
- improve texture and (increases) volume due to the increased ability of milk to absorb
water

Kinds of Milk
a. Whole Fresh Milk - cow’s milk containing a minimum of milk fat and non-fat milk solids
b. Evaporated Milk - made from fresh whole milk
c. Skim Milk - varying amounts of milk fat is removed from whole milk
d. Condensed Milk - with sugar added and water removed
e. Filled Milk - with added vitamins
f. Buttermilk - a low-fat or fat-free milk to which a bacterial culture has been added. It has a
mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted
in baking recipes.
g. Fat-free half-and-half - Made mostly from skim milk, with carrageenan for body, this
product can bring a creamy flavor to recipes without added fat.
h. Light cream and half-and-half - Light cream contains 18 to 30 percent milk fat. Half-and-
half is a mixture of milk and cream.
i. Non-fat dry milk powder - When reconstituted, this milk product can be used in cooking.
j. Sour cream and yogurt - Sour cream is traditionally made from light cream with a bacterial
culture added, while yogurt is made from milk with a bacterial culture added. Both are
available in low-fat and fat-free varieties.
k. Whipping cream - It contains at least 30 percent milk fat and can be beaten into whipped
cream.

3. Fruit juice
- can be a substitute for water and milk

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- add flavor to baked products- example: pineapple juice, orange juice

SUGAR AND RELATED PRODUCTS

- aside from sweet taste, it gives appetizing golden color
- makes baked products tender because of its property to retain moisture
- acts as food of the yeast in yeast bread
- add aroma and energy value to the baked products

Types of Sugar
a. Granulated Sugar - it is refined sugar that is commonly used at home.

b. Brown Sugar - it is partially purified product ranging from light to dark brown. Regular
granulated sucrose containing various impurities that give distinctive flavor
c. Confectioner’s Sugar/ Powdered Sugar - combination of sugar and cornstarch, with the
latter added to prevent caking. Its fine, smooth, and powder- like quality makes it excellent
for making candies, icings, frostings and dessert sauces.

d. Caster Sugar - it is refined white sugar with size between that of granulated and
confectioner’s sugar. It is used in cakes and dessert-making because it easily dissolves
without forming lumps.

SHORTENING
- may be single fat or oil or a combination of several fats and oils.
- general term used for fats or oils used to tenderized baked products
- contributes to the fluffy and tender texture of pie crust and cookies
- assists in the uniform dispersions of leavening gas
- increase volume, give shape and texture to baked products

Classification of Shortening
a. Butter – this is mainly used for cakes and cookies. Its shortening value is inferior to that of
lard. Butter does not cream well and lacks uniformity. Butter contributes a desirable sweet
“buttery” flavor to food.

b. Margarine –An artificial butter product made from various hydrogenated fats and flavorings,
unlike butter, margarine mainly consists of vegetable fat and skim milk. Margarine and butter
may look the same. However, margarine lacks the distinct flavour that butter has. 80 percent
vegetable oil that is partially hydrogenated to hold a solid form. The remaining 20 percent is
liquids, flavoring, coloring, and other additives. Margarine may be salted or unsalted.

c. Lard – is a semi-solid white fat product obtained by rendering the fatty tissue of the pig. This
is best for breads, biscuits, pie crust and a few types of cakes and cookies. Hog fat or lard is
usually solid even at room temperature. Also use for greasing pans.

EGGS

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- one of the best protein foods

- used for added structure, richness and nutrition, and good keeping quality
- help to support the weight of the sugar and shortening, thus keep the product from becoming
heavy
- serves as a means of incorporating air
- supply liquid to batter and dough

LEAVENING AGENT
- gas added or produced during the mixing and/or heating of a batter or dough making the
mixture rise.
- makes baked product light and porous
- volume increases as the air entrapped in the flour mixture expands when heated

Three Types of Leavening Agents

a. Biological/ Natural Enzyme

1. Yeast is a single-celled plant capable of converting sugar to alcohol and carbon dioxide in
a process known as fermentation.

b. Chemical/Commercial
2. Baking powderis a mixture of baking soda, cream of tartar (a dry acid), and sometimes
cornstarch. It is used to increase the volume and lighten the texture of baked goods.
Carbon dioxide is the gas produced that "lifts" the batter and makes a light product in the
end.

3. Baking soda is a leavening agent used in baked goods like cakes, muffins, and cookies. It
is one of the most widely used leaveners in baked goods. This simple chemical compound
is also known as sodium bicarbonate.

c. Water vapor or Steam contributes to the improvement of the texture and volume of the
dough.

d. Cream of Tartar (potassium hydrogen tartrate) - used to stabilized the egg whites and allow
them to reach its full volume.

SALT
- enhance and correct the flavor of other ingredients in the dough
- used to control and regulate the fermentation process in the bread
making
- it toughens the gluten , thus permits greater volume
- allows absorption or more water, sugar caramelizes more readily

FLAVORING AGENTS
-the amount to be used depends on the customer’s desire and the baker’s knowledge of their
concentration

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a. Spices and Seeds – finely ground, aromatic vegetable products to improve the quality of
cooked food (example: cinnamon, nutmeg)

b. Flavorings –extracts are solutions of the flavors in ethyl alcohol or other solvent (example:
orange, lemon and vanilla extract)

c. Chocolate – popularly used in the baking of cakes, pies and cookies. They provide variety as
well as body and bulk to the mix or icing.

Semisweet and bittersweet chocolate – can be used interchangeably. They contain at least 35-
percent pure chocolate with added cocoa butter and sugar.

Sweet chocolate – is dark chocolate that contains at least 15-percent pure chocolate with extra cocoa
butter and sugar.

Unsweetened chocolate – isused for baking and cooking rather than snacking. This ingredient
contains pure chocolate and cocoa butter with no sugar added.

Unsweetened cocoa powder – is pure chocolate with most of the cocoa butter removed. Dutch-
process or European-style cocoa powder has been treated to neutralize acids, making it mellower in
flavor.

White chocolate – which has a mild flavor, contains cocoa butter, sugar, and milk solids. Products
such as white baking bars, white baking pieces, white candy coating, and white confectionery bars are
sometimes confused with white chocolate. While they are often used interchangeably in recipes, they
are not truly white chocolate because they do not contain cocoa butter.

MEASUREMENTS, CONVERTIONS AND SUBSTITUTION

Abbreviationsusedin recipes
p. = pinch
bu. = bushel
t. or tsp. = teaspoon
T. or tbsp. = tablespoon
oz. = ounce
c = cup
pt. = pint
pk. = peck
qt. = quart
gal. = Gallon
lbs. = pound
doz. = dozen
min. = minute
hr. = hour
C. = degrees Celsius
F. = degrees Fahrenheit
Metric System Conversion/Equivalent

kg = kilogram

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g = gram
m = meter
km = kilometer
liter = liter

Standard of weight and measures

1 tablespoon = 3 teaspoon
2 tablespoon = 1/8 cup = 28.35 grams =1 ounce
4 tablespoon = ¼ cup
5 tablespoon + 1 teaspoon = 1/3 cup
½ cup+1/4 cup = ¾ cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup = 8 ounces
2 cups = 1 pint
4 cups = 1 quart = 2 pints
16 ounces = 1 pound
8 cups = ½ gallon = 2 quarts
1 pound ( lb.) = 463.59 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup
1 bar butter = 1 cup = ½ pound
1 stick butter = ½ cup

Common units of volume

1 bushel (bu.) = 4 pecks

1 peck (pk.) = 8 quarts
1 gallon (gal.) = 4 quarts
1 quart = 2 pints = 964.4 milliliters
1 teaspoon (tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp.) = 14.8 milliliters
15 ounces raisins = 3 cups

Oven Temperatures

°C = °F - 32 X 5/9 °F = °C x 9/5 + 32

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Temperature Conversion Table

°CENTIGRADE ( °C ) TO °FARENHEIT ( °F )
50°C -122°F 110°C -230°F 170°C -338°F 230°C -446°F
60°C -140°F 120°C -248°F 180°C -356°F 240°C -464°F
70°C -158°F 130°C -266°F 190°C -374°F 250°C -482°F
80°C -176°F 140°C -284°F 200°C -392°F 260°C -500°F
90°C -194°F 150°C -302°F 210°C -410°F 270°C -518°F
100°C -212°F 160°C -320°F 220°C -428°F 280°C -536°F

Activity 2

I. Enumeration.
Instruction: Read the given recipe carefully and list down all the tools that you need to prepare in
order to finish the activity.

Ingredients:
3 1/4 cups cake flour 1 ¾ cups sugar
1 cup butter 1 cup milk
8 eggs 1 tsp. vanilla
4 tsp. baking powder

Procedure:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning and
ending with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
7. Cool the cake, invert and the paper lining.

List down the tools and equipment needed.

1. _____________________ 6. _____________________
2. _____________________ 7. _____________________
3. _____________________ 8. _____________________
4. _____________________ 9. _____________________
5. _____________________ 10. ____________________

II. Conversion
Instruction: Write your answers on the space provided.

1. 2 cups = _________ Tbsp

2. 6 cups = _________quarts
3, 2 kilo = _________ lbs.
4. ¾ c = _________ tablespoon

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5. 3 cups = _________ pints

6. 2 pounds = _________ ounces
7. 4 tablespoon = _________ cup
8. 2 gallon = _________ quarts
9. 1/8 cup = _________ tablespoon
10. 2 gram = _________ ounces

Lesson 3: PREPARE AND PRODUCE BAKERY PRODUCTS

BASIC YEAST-LEAVENED BREAD

These are breads leavened with a biological leavening agent like yeast in any form (dried or
compressed). It is a staple food made from flour, shortening, leavening agent and other ingredients.

Types of Mixing Dough

1. Straight Dough Method - this method combines all the ingredients together at one time to
make the dough. The dough is kneaded and set aside to rise.
2. Sponge Dough Method - this method mixes parts of the liquid, flour and all of the yeast to
make a soft mixture which is set aside to rise until bubbly. Then the remaining ingredients are added
and the mixture is treated as straight dough.
3. No Knead Method - this method uses batter instead of dough. This makes bread making
faster because one does not have to knead and shape a dough. However, the texture of the finished
product is not as fine as that of kneaded dough.
Steps in Making Bread
1. Combining and mixing the ingredients for bread
2. Kneading
3. Fermentation
4. Resting Period
5. Punching Down
6. Shaping the dough
7. Second rising or proofing
8. Baking

Classification of Bread
1. Quick Bread
2. Yeast Bread

What is Quick Bread?

It is a bread leavened by agents that allow speedy baking such as baking powder and baking
soda.It is mixed, shaped, and baked in one interrupted process.
Examples for quick bread: pancakes, muffins, zucchini bread, banana bread

Types of Quick Breads

1. Pour Batter Type – that can be poured in a steady streams in griddle cakes or pan cake,
waffles, popovers.

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2. Dropped Batter – pour heavy drops as in muffins, cakes, fritters, dumplings, biscuits, and
cookies.

3. Soft Dough–is sticky to touch as in scones and doughnuts.

4. Stiff Dough –which can be rolled and cut easily

Characteristics of Good Quick Breads

- Light texture
- Coarse but even grain
- Evenly sized air cells that are equally distributed
- Golden-brown crust

What is Yeast Bread?

Is made from flour, water, salt and other ingredients and leavened by yeast. They need a long
fermentation time before shaped and baked.Yeast is a living microorganism – needs food (sugar),
warmth and moisture in order to grow.
 As yeast grows, it gives off CARBON DIOXIDE. The carbon dioxide forms bubbles
in the dough. These bubbles make the dough rise.

Examples: pizza crust, cinnamon rolls

Two categories of yeast bread:

• Lean doughs–is made up of basic ingredients like bread-flour.
(little to no sugars and fat)
- Example: French bread

• Rich doughs- contains milk, butter, egg, fruit, and other condiments(cake like structure after
baking)
- Example: cinnamon rolls and soft rolls, coffee cake

10 Stages in Baking Process (for Yeast Breads)

1. Measuring – preparing all ingredients needed in baking

2. Mixing – combining all ingredients and mixing well to distribute all the ingredients and to
form a dough through gluten formation.
3. Fermentation – putting the dough into greased and covered bowl, set aside.
4. Punching – releasing excess gas by flattening the dough.
5. Scaling – dividing the dough to desired weight and size.
6. Rounding or Shaping – making the dough into the desired shaped
7. Panning – placing the dough to the right baking pan.
8. Proofing Time – putting the dough into the proofer box and let them reach the right size for
baking.
9. Baking – putting the dough inside the oven until golden brown.
10. Cooling and Storing – keeping the finished product in the desired place and packing with
good packaging materials for longer shelf life.

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Basic Ingredients in Bread

• Grains – whole or flour
• Sweetener – sugar, honey
• Eggs
• Leavening agent – baking soda/powder, yeast
• Fat – oil, butter, lard
• Flavorings – fruit, nuts, salt, vanilla extract
• Liquid – milk, water, lemon juice, vinegar

External Characteristics of a Well-made Bread

Shape – well portioned, rounded top
Size – large but not airy in proportion to weight
Color – even, rich golden brown
Crust – tender, crisp, even thickness, free from cracks

Internal Characteristics of a Well-made Bread

Color – creamy white, free from streaks
Grain – fine, thin walled cells evenly distributed
Texture – tender, soft, slightly moist
Flavor – wheaty, sweet, nutty

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BASIC QUICK BREAD

CHEESE CUPCAKES

NOTE:
Materials needed: Muffin Pans, flour sifter, mixing bowl, wooden spoon, measuring cups and spoon,
grater, can opener, Papers cups (2 or 3 oz.), Cupcake box or any sealed containers, ice cream scoop
(optional)

• PRE-HEAT OVEN TO 375°F.

• CREAM IN A BOWL UNTIL LIGHT AND FLUFFY
- ½ cup butter (1 stick)
- ½ cup granulated sugar

• GRADUALLY ADD TO THE CREAMED BUTTER and SUGAR

- 2 eggs

• MIX IN ANOTHER BOWL - DRY INGREDIENTS

- 1 ½ cup sifted All-Purpose Flour
- 3 tsp. baking powder
- ½ tsp. salt
½ cup evaporated milk
1 tsp. vanilla extract
1 cup grated cheese (any brand)
1 can (BIG) Condensed milk

• ADD HALF OF THE DRY INGREDIENTS, MILK and VANILLA TO THE BUTTER
MIXTURE. MIX UNTIL WELL BLENDED.
• ADD THE GRATED CHEESE AND MIX A LITTLE BIT THEN,
• ADD THE CONDENSED MILK. MIX AGAIN UNTIL WELL BLENDED. DO NOT
OVER BEAT.
• POUR THE MIXTURE TO THE CUPS IN A RIGHT AMOUNT. THEN BAKE. ONCE
IT’S DONE, TAKE IT OUT FROM THE OVEN AND COOL IT DOWN.

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BASIC YEAST BREAD

PAN DE SAL

Ingredients:
6 cups APF 1 ½ cups brown sugar
1-2 cups water 1 tsp. salt
5 tsp. instant dry yeast ¼ cup shortening

Fine bread crumbs

Procedure:
1. Sift flour before measuring then put it in the mixing bowl.
2. Mix together the yeast and sugar on one side of the bowl.
3. Mix salt and shortening in another side of the bowl.
4. Then put water on the mixture.
5. Blend the ingredients very well.
6. Mix until stiff dough is formed. On a slightly floured surface, knead dough until soft.
7. Let rise for at least two hours or until double its size. Punch it down.
8. Cut and roll in bread crumbs and arrange on a slightly greased baking sheet or tray with the
cut side facing up. Let rise again for 30 minutes.
9. When the cut-up pieces of dough reaches it’s doubled size, bake in pre-heated oven at 400°F
until done.

NOTE:
Use lard for greasing baking pan

Activity 3

I. Classification

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Instruction: Classify the following tools based on their usage. Write the letter of your answer in the
space before the number.

A. Baking equipment D. Cutting

B. Preparation E. Measuring
C. Mixing F. Baking Pans

_____ 1. Custard cups _____ 9. Spatula

_____ 2. Flour sifter _____10. Pastry blender

_____ 3. Bread toaster _____11. Rolling pin

_____ 4. Wooden spoon _____12. Weighing scale

_____ 5. Muffin pan _____13. Macaroon molder

_____ 6. Grater _____14. Bundt pan

_____ 7. Set of measuring spoon _____15. Pastry brush

_____ 8. Electric or handy mixer

II. Instruction: Answer briefly and responsibly. Write your answer on the space provided below.

1. What is the difference between dough and batter?

2. What fat substitute can you use for breads?
3. Where do you stock breads that will be used 2 days from now?

1.________________________________________________________________________________
____________________________________________________________________
___________________________________________________________________________

2.________________________________________________________________________________
____________________________________________________________________

3.________________________________________________________________________________
____________________________________________________________________

Lesson 4: PREPARE AND PRODUCE PASTRY PRODUCTS

Pastry is dough made with flour and shortening and used for the crust of pies, tarts and the like.
Includes a variety of products made from dough containing medium to large amounts of fat.

OTHER FORMS OF PASTRIES

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1. TART – the same method is used as in one crust pie except that tarts are small and served
individually. Boat tarts such as ube, macapuno and cheese tarts are examples of tarts.
2. TURNOVERS – these are pies that are large for individual servings. Uncooked filling is
placed on half of the dough while the other half of the dough is folded over it. Edges are
fluted carefully together to seal the turnover before baking.
3. PIE is a pastry consisting of a sweet filling in a pastry crust baked in a slope-sided pan, it
may have a bottom crust only or a top and bottom crust. Paté (pah-TAY) - French for PIE.
4. PHYLLO – layered dough.
5. PATE A CHOUX –like the pastry dough in cream puffs and éclairs.

KINDS OF PIE

1. One- Crust Pie (Single) – the pie is lined with a thin layer of dough which is baked first if the
filling added to pie shell is cooked. The pie can be baked without any topping. If desired, the filling
can be topped with soft or hard meringue or whipped cream.
2. Two-Crust Pie (Double) – the recipe for single crust is doubled and divided into two dough. The
first dough is used to line the bottom of the pan and the other is rolled to cover the filling which are
baked together at the same time.

4 Types of Pies
• Fruit – prepared pie filling or make filling from canned, frozen, dried, or fresh fruit
• Cream – use a cornstarch-thickened pudding mixture to make a cream filling, often have
meringue topping
• Custard – filled with custard made from milk, eggs, and sugar (may contain other
ingredients); Pumpkin pie is a popular custard example.
• Chiffon pie – light and airy, filled with a mixture containing gelatin and cooked beaten egg
whites; Some also contain whipped cream.

BASIC INGREDIENTS IN CRUST MAKING

• Flour – pastry flour is ideally recommended because it has less gluten. All-purpose flour may
also be used but with less mixing so as not to develop gluten.
• Fat – shortening, lard and butter or margarine are better to use than liquid oil to make the
pastry tender/flaky crust
• Liquid (milk or water) – Milk contribute to the desirable color of the crust. Cold water is
used for proper hydration of the flour. Liquid is also essential to make the dough cohesive for
rolling.
• Salt – it enhances the flavor of pastry crust.

CHARACTERISTICS OF A WELL-MADE CRUST

1. A well-made crust is characterized by tenderness and flakiness.
2. A good crust has even thinness all over.
3. Has a well-formed shape.
4. It should fit the pan well; the edges are well fluted and neatly done.
5. The color of the crust should be light golden brown.
6. The texture should be flaky not compact or soggy.
7. It should be easily cut but not crumbly.

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What is Fluting?
- It is the sealing of the crust.

Decorative Edges
Lattice topping

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Activity 4

I. Instruction: Answer briefly and responsibly.

1. What is the difference between tart and pie?

__________________________________________________________________________________
__________________________________________________________________________________
_____________________________________________________________

2. What is the best way to store pastries?

__________________________________________________________________________________
__________________________________________________________________________________
_____________________________________________________________

3. What are the handling procedures in cakes and pies?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
______________________________________________________

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Lesson 5: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

TYPES OF CAKES

1. Butter Type Cake (also called as Shortened Cakes)

Depend upon eggs, flour and milk for structure and contain reasonably high percentages of
fat. Much of the volume of the finished cake is achieved by the use of baking powder/baking
soda.

2. Foam Type Cakes (Cakes without Shortening or Unshorten Cakes)

Contains no fat; they are leavened by air, which is beaten into eggs, and by steam, which
forms during baking.

Foam type cakes are divided into 3 depending upon the egg material used:

a. Meringue or Angel Food Cake Types

- Cakes using the egg white protein of eggs.
b. Sponge Type Cake
- Uses either whole eggs or a combination of both.
c. Chiffon Type Cakes
- Are a combination of a batter and a foam and the resulting cake has a modified foam type-
grain texture.

Most common mixing methods employed:

• Creaming Method
- Also called the conventional method.
- The creaming method is still used for many types of butter cakes.
• Two-stage Method
- Also called the blending method.
- Developed for use with modern high-ratio shortenings.
- Simpler than the creaming method.
- Called two-stage because the liquids are added in two stages.
• Foaming or Sponge Method
- All egg-foam cakes are similar in that they:
- Contain little or no shortening.
- Depend for most or all of their leavening on the air trapped in beaten eggs.

• Angel Food Method

- Based on egg-white foams and contains no fat.
• Chiffon Method
- Batter containing flour, egg yolks, vegetable oil, and water is folded into the
whites.

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ICINGS: Producing and Handling Basic Types

Icings have three main functions:

- They improve the keeping qualities of the cake by forming a protective coating around it.
- They contribute flavor and richness.
- They improve appearance.

There are six basic kinds of icing:

• Fondant
• Buttercream
• Foam-type icing
• Fudge-type icing
• Flat-type icing
• Royal icing

In addition, we consider two other preparations for cakes:

• Glazes
• Fillings
 Fondant
– A sugar syrup that is crystallized to a smooth, creamy white mass.
 When applied, it sets up into a shiny, non-sticky coating.
 Because it is difficult to make in the bakeshop, fondant is almostalways
purchased already prepared.
 Buttercreams
– Light, smooth mixtures of fat and confectioners’ sugar.
 May also contain eggs to increase smoothness or lightness.

– Simple buttercreams are made by creaming together fat and sugar to the desired
consistency and lightness.
– Meringue-type buttercreams
 Prepared by first beating egg whites and adding a boiling syrup or just sugar.
 Soft butter is then mixed into the meringue.
– French buttercreams
 Similar to the meringue type.
 The foam is made with egg yolks (and, sometimes, whole eggs) and boiling
syrup.
 Foam-Type Icings
– Are simply meringues made with a boiling syrup.
 Sometimes called boiled icings.
– Some also contain stabilizing ingredients like gelatin.
– These icings are not stable.
– They should be used the day they are prepared.

 Fudge-Type Icings
– Rich, cooked icings.
– Fudge icings are heavy and thick, and may be flavored with a variety of ingredients.
 Fudge icings are stable and hold up well on cakes and in storage.

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 To use stored fudge icing, warm it in a double boiler until soft enough to
spread.
 Flat-type Icings
– Also called water icings.
 Simple mixtures of 10X sugar, water, and sometimes corn syrup and
flavoring.
 Flat icings are warmed to 100ºF (38ºC) for application and are handled like
fondant.
 Royal Icing
– Similar to flat icings, but much thicker.
– Made with egg whites, which make it hard and brittle when dry.
– Also called as decorator’s icing.
 It is used almost exclusively for decorative work.
 Glazes
– Thin, glossy, transparent coatings that give shine to baked products and help prevent
drying.
 The simplest glaze is a sugar syrup
– Ganache is a mixture of heavy cream and melted chocolate.
 Though not transparent, it is used like other glazes to give a thin, shiny
coating to cakes and other desserts.
 Fillings
– Fruit fillings
 Fruit fillings may be cooked or uncooked.
– Cream fillings
 Cream fillings include pastry cream and various pudding-type preparations.
– Whipped cream
 Whipped cream is used as a dessert topping, filling, and frosting.

STAGES OF EGG WHITES

To check, turn your whisk or the mixer’s beaters upside down and observe the peaks formed.
a. Soft Peak Stage - the peak is still soft and droops after a few seconds.
b. Firm Stage - the peek has more body and keeps its shape more easily. The peak will hold but the
tip still bends.
c. Stiff Stage - the mixture is thick and the peak holds up straight without collapsing. Stop when
you’ve reached this stage to prevent the eggs from breaking apart. Overbeaten eggs will leave a dull
and watery mixture with grainy clumps of foam.

o FRENCH MERINGUE - the easiest and simplest to do. Egg whites are beaten until soft-
peaks stage then sugar is added gradually while beating continuously until stiff.
o ITALIAN MERINGUE - a syrup of water and sugar is made to boil and then poured in a
steady stream into egg whites which have been beaten until soft peaks stage. Beating is
continued until the meringue is stiff and glossy.
o SWISS MERINGUE - the egg whites and sugar are placed in a bowl that is put over a pan of
boiling water then beaten until stiff peaks form.

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Activity 5

I. True or False
Instruction: Read the questions carefully and analyze the underlined word/s. Write T if the statement
is true and F if it is false.(2 pts. each)

_______1. Flour batter method produces a finely grained cake. The flour and fat ingredients are
mixed until smooth, and the sugar and eggs are whipped together.
_______2. Chiffon method can use egg white foam, but are not fat-free, and some recipes call for
additional eggs or yolks inside the batter.
_______3. Sponge method is the method for creating angel food cakes. These cakes use no fat and are
leavened with whipped egg whites.
_______4. Two-stage method is great for cakes with a large amount of sugar and the resulting batter
is generally thinner than other types.
_______5. Creaming method is the most common of the methods. This method alternately adds the
dry and liquid ingredients to the fat mixture.
_______6. Royal icingis a thin, glossy, transparent coatings that give shine to baked products and help
prevent drying.
_______7. Butter type cakes are also called as unshorten cakes.
_______8. French meringue is the easiest and simplest to do.
_______9. Buttercreams are light, smooth mixtures of fat and confectioners’ sugar.
_______10. Foam type cakes are cakes with shortening.

II. Instruction: Answer briefly and responsibly. Write your answer on the space provided below.

1. How can you test if the egg whites are already beaten enough?
2. Why is it important to select the right pan size for baking products?

Lesson 6: PREPARE AND DISPLAY PETIT FOURS

PETIT FOUR(PEH-tee for)

- Literally translates to “small ovens”.

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- The name is said to have originated from the practice of cooking small pastries. A petit four
or “in a low-temperature oven.”
- are normally served with coffee after the meal

Typical Characteristics:
 Approximately 1 inch square and about 1.5 to 2 inches high.
 Consist of layers of cake and butter cream frosting
 Petits fours however can refer to any number of small confections or pastries.

A good selection of Petit Fours should be small (could be in different shapes) and attractive, light,
delicate, crisp and fresh and designed to be swallowed in one mouthful.

Petits fours can be eaten in one or two bites and there are two distinct types of petit four:
 Petit four secmeaning dry
 Petit four glacémeaning iced with fondant

Petit four bases can be made from any edible product. Normal products used are:
– Sponge
– Cake
– Shortbread
– Pastry
– Chocolate
– Marzipan
– Choux pastry

Main requirement of a petit four base is that it is strong enough to 'hold' the petit four when it is
picked up by the customer to be eaten.

 Sponge
Normally sponge is baked in thin sheets and they are layered together with flavoured filling that
will act as an adhesive to hold the sheets of sponge together.
When the sponge sheets are layer with the filling they are stored for a period of time for the sheets and
filling to bond and then the sheet is cut into small pieces:
- Cut into a variety of shape
- Most economical is square or rectangular
- Half moon, triangular or diamond shape
- Round or oval is less efficient as there is more wastage with these shapes.

 Cake
Cake can be baked in shallow trays of depths of 1-2cm, topped with soft topping then cut to shape
desired similar to Sponge sheets.

 Shortbread
A mixture of flour, fat and sugar, enriched with egg and has a 'short' eating quality. A firmer
variety of shortbread with a formula of 2:1:1.
 2 parts flour, 1 part sugar, 1 part butter or fat.

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This formula produces a firmer shortbread that will resist the migration of moisture from the filling to
the base. It will then hold together better when the customer picks the petit four up in their fingers.

 Pastry
A savoury pastry like puff pastry can make a suitable base for petit fours when a sweet filling is
used.

 Chocolate
When working with ganache, a soft mixture of chocolate and cream can be presented in a base of
hard chocolate. This chocolate has been melted and 'tempered' then spread thinly onto parchment
paper and allowed to set. At the point of setting it is cut into shapes with a warmed metal knife or
cutter.

 Marzipan
Marzipan can be used as a base for petit fours. Marzipan is a sweetened mixture of ground
almonds, liquid glucose/eggwhites, corn syrup/sugar syrup and either icing sugar or caster sugar. It is
also known as almond paste.

 Choux pastry
Choux pastry is made by boiling water and fat, adding flour and cooking panada. As the panada
cools, eggs are incorporated. This batter is then piped to size and baked. The baked cases are then
filled with desired flavoured creams then decorated. The pieces are small.

Fillings will vary according to selling price, storage requirements and marketplace requirements.
 Jams, various flavours
 Ganache
 Butter creams

Decorate to enhance appeal

– Plan the decoration
– Not too big
– Complement the petit four

Display
– Consistent shape
– Consistent configuration
– Alternating height and profiles

All varieties of petits fours are best if served fresh.

Displaying on ceramics plates and platters, glass, mirrors, trays can look very effective in buffet style
service.

Individual serves of 3 - 4 pieces per plate is for effective for modern coffee service.

Caramelised petit fours need to be served fresh and in paper containers. This makes it easy for the
customer to handle them.

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Decorative Designs

Dainty Cookies
Baked Meringues

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Tartlets Eclairs

Activity 6

I. List of all equipment that will be needed to produce the petit fours.
II. A plan of display outlay will need to be shown:
- Draw display on the space provided below some showing position and shape of
petit fours.

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Lesson 7: PREPARE DESSERTS

Dessertis usually a sweet course or dish served at the end of a meal.

After the dinner dishes are removed, the host brings out the dessert. These days, desserts don't always
have to be a sweet course, but can instead be a savory or a cheese course.

Classification/Types of dessert
 Fruits
- The simplest dessert and one of the best are fruits because they are nutritious, appetizing,
and easy to prepare and serve.

Characteristics of good fruit desserts:

- appetizing aroma
- simple
- slightly chilled
 Cheese
- Is another excellent dessert that is ready to serve. It is made in all parts of the world from
a variety of milks from cow, goat and sheep. Cheese differs depending on the kind of
milk used, the kinds of cheese-making procedures, the seasonings and the ripening
processes also distinguish its variety.
 Gelatin Dessert
- These are easily prepared, economical and vary in many ways. Gelatin is marketed in two
forms. First, the unsweetened, granular type that must be softened in water before use,
and then the fruit gelatin to which flavor, color, and sugar have already been added.
 Custard
- Baked and soft custards vary in so many ways. Creamy, delicate, baked custards may be
served in their baking cups or may be unmolded and served with fruit garnishes or with
dessert sauces.

Characteristics of baked custard

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- firmness of shape
- smooth, tender texture
- rich and creamy consistency
- excellent flavor

Characteristics of soft custard

- velvety smooth texture
- rich flavor
- has pouring consistency of heavy cream

 Puddings
- Puddings are relatively simple to prepare and vary with sauces.
These are classified as:
1. Cornstarch pudding, sometimes called “blancmange”
2. Rice pudding
3. Bread pudding
 Fruit Cobblers
- They have a depth of two or three inches and are topped with biscuit dough rather than
being made with pie crust. They may be served either hot or cold; these are not fruit pies.
 Frozen Desserts,such as:
- Ice cream – smooth frozen mixture of milk, cream, sugar, flavorings.
- Sherbetand Ices– made from fruit juices, water and sugar. American sherbet contains
milk and cream and sometimes egg white. The egg whites increase smoothness and
volume. Ice contains only fruit juice water, sugar and sometimes egg white.
- Soufflés and Mousses– made like chilled mousses and Bavarians, whipped cream, beaten
egg whites or both are folded to give lightness and allow to be still frozen in an ordinary
freezer.

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Activity 7

I. Give one example of each type of dessert.

1. Fruit : _________________________
2. Gelatin : _________________________
3. Frozen Dessert : _________________________
4. Cheese : _________________________
5. Custard : _________________________

II. What is the difference between cold and hot dessert?

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III. Give some of the most common ingredients needed in preparing dessert

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